750 g of shrimp
2 spoons (of a pinch) of salt
3/4 cup of heavy cream
100 g of coconut shavings
750 g of shrimp
2 spoons (of a pinch) of salt
3/4 cup of heavy cream
100 g of coconut shavings
One day ahead: Shell the shrimps, leaving the tip intact, but not too much
Clean them, sprinkle with salt, and refrigerate
Spread the heavy cream over the coconut shavings and refrigerate as well
About 45 minutes before serving: Preheat the oven
Arrange the shrimps in a baking dish of 32 x 22 x 5 cm, more or less
Sprinkle with the coconut flakes removed from the heavy cream
Spread the heavy cream over the top
Bake for 40 minutes and serve as an appetizer, about 8 servings.
